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Posts Tagged ‘side dish’

Wild Garlic Mash

Wild garlic has a short season in April and most years we make all kinds of things with it. This April we only managed some mashed potato – but very delicious mashed potato it was!

Wild Garlic Mash- serves 2 generously

  • 700g floury potatoes
  • 25-50g butter
  • 25g wild garlic, roughly chopped
  • 100ml double cream

Peel the potatoes and cut into same-sized chunks. Boil until completely tender.

Dry the potatoes off in the hot pan, then mash until smooth.

Meanwhile, melt a generous slab of butter in a small frying pan. Add the wild garlic and cook for a minute or two until softened. Pour the melted butter and wild garlic into the mashed potatoes.

Pour the cream into the same frying pan and bring to a bubble, then pour into the potatoes. Season well with salt and freshly ground white pepper, then beat the mash with a wooden spoon until smooth and fluffy.

 

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Carrot Salad with Yoghurt & Cinnamon

A salad of long, thin baby carrots with a herby yoghurt dressing. This is a great side dish for a barbecue and the portions are huge! It’s served at room temperature so the carrots can be cooked and dressed earlier in the day and mixed with the yoghurt before serving.

Carrot Salad with Yoghurt & Cinnamon – serves 4 – 8

  • 1 kg long, thin baby carrots, scrubbed and stalks trimmed
  • 3 tbsp olive oil
  • 1½ tbsp cider vinegar
  • 1 tsp honey
  • 1 garlic clove, crushed
  • ¼ tsp ground cinnamon
  • 120g Greek-style yoghurt
  • 60g crème fraîche
  • 5g dill, roughly chopped
  • 10g coriander, roughly chopped

Steam the carrots for 8-12 minutes or until cooked through but retaining a bite.

Meanwhile, whisk the olive oil, vinegar, honey, garlic, cinnamon, ½ tsp salt and plenty of black pepper together in a large bowl. Add the carrots to the dressing as soon as they are cooked, then mix well and set aside to cool.

Mix the yoghurt and crème fraîche in a medium bowl with a ¼ tsp of salt. Add this to the carrots, along with the fresh herbs. Stir gently to mix roughly together, then serve.

(Original recipe from Ottolenghi Simple by Yotam Ottolenghi with Tara Wigley and Esme Howarth, Ebury Press, 2018.)

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Roasted Asparagus with Almonds, Capers & Dill

We thought you couldn’t beat buttered asparagus until Yotam Ottolenghi suggested almonds, capers & dill, a fabulous combination!

Roasted asparagus with almonds, capers & dill – serves 4 as a side dish

  • 600g asparagus, snap off the woody ends
  • 3 tbsp olive oil
  • 30g unsalted butter
  • 20g flaked almonds
  • 30g baby capers, patted dry with kitchen towel
  • 10g dill, roughly chopped
  • salt and black pepper

Preheat the oven to 200°C fan.

Toss the asparagus with 1 tbsp of the oil and some salt and black pepper. Spread over a large parchment-lined baking tray and roast for 8 to 12 minutes depending on thickness, until soft and starting to brown in spots. Transfer to a large serving plate and set aside.

Melt the butter in a small saucepan over a medium-high heat. Add the almonds and fry for a minute or two, stirring, until golden-brown. Pour the almonds and butter over the asparagus.

Add the remaining 2 tbsp of oil to the saucepan and place over a high heat. Once hot, add the capers and fry for 1-2 minutes, stirring all the time, until they have opened up and turned crispy. Remove the capers with a slotted spoon and scatter over the asparagus along with the dill (discard the oil). Serve warm.

(Original recipe from Ottolenghi Simple by Yotam Ottolenghi with Tara Wigley and Esme Howarth, Ebury Press, 2018.)

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Radish Raita

This makes a nice change from the usual cucumber variety. Good with barbecued lamb or pork and dishes with Greek flavours. We liked it on the side of our giant beans and spinach rice.

Radish Tzatziki – serves 2

  • 100g Greek yoghurt
  • ½ tbsp chopped dill, plus extra to serve
  • 8 small radishes, roughly chopped or sliced
  • ½ clove of garlic, crushed
  • juice of ½ lemon

Mix all the ingredients together and season. Garnish with some extra dill.

(Original recipe from BBC Good Food)

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Giant Butter Bean Stew

This Greek butter bean stew can be served on it’s own either as a starter or as a veggie main. The kitchen smells fab as it cooks and you can have it ready in advance and just reheat to serve. We like it served on the side of some barbecued lamb, spinach rice and radish tzatziki.

Wine Suggestion: This dish shines with light and fresh red wines with little or no oak. Good on it’s own with the Rocca delle Macie Chianti Vernaiolo, an unoaked and youthful wine. However, the other night we served it with lamb, as part of a larger meal so chose the vibrant Gulfi Cerasuolo, a Nero d’Avola and Frappato blend from Sicily. Bright red fruits, an earthy depth and fresh finish complimented the lamb to the dill and feta. I think we’ll be drinking more of this wine in future.

Giant Butter Bean Stew – serves 6 as a side

  • 2 x 400g tins good quality butter beans
  • 50ml extra virgin olive oil
  • 1 large red onion, finely sliced
  • 1 large carrot, finely sliced
  • 1 celery stalk with leaves, finely chopped
  • 2 sundried tomatoes, sliced
  • 2 x 400g tins plum tomatoes
  • 2 garlic cloves, chopped
  • ½ tsp paprika
  • ½ tsp ground cinnamon
  • 1 tbsp tomato purée
  • ½ tsp sugar
  • small pack flat-leaf parsley, finely chopped
  • small pack dill, finely chopped
  • 100g feta, crumbled

Drain the butter beans and reserve 100ml of the liquid.

Heat the oil in a large flameproof casserole dish and cook the onions, carrots and celery until tender and the onions are soft and transparent, but not coloured. Stir in the rest of the ingredients, reserving half of the chopped herbs and feta, and season. Squeeze the tinned tomatoes with your hands as you add them to the dish to break them up.

Heat the oven to 180C/160C fan/gas 4.

Cook over a gentle heat for another 5 minutes, then add the reserved liquid. Cover the dish and bake in the oven for 40 minutes. Check occasionally and add more water if the dish looks dry.

Remove the lid and cook for another 10 minutes. Stir through the reserved herbs, season to taste, then crumble over the remaining feta.

(Original recipe from BBC Good Food)

 

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Spinach Rice

This rice is seriously delicious. The spinach is cooked with the rice from the start, rather than stirred through at the end, which makes it really flavoursome. We served with some barbecued lamb, Greek butter bean stew and radish tzatziki.

Spinach rice – serves 6

  • 100ml extra virgin olive oil
  • 1 onion, finely chopped
  • 500g baby spinach leaves, finely chopped
  • bunch of dill, finely chopped
  • 300g basmati rice
  • juice of a lemon

Heat the oil in a large pan, add the onion and cook the onion gently until softened but not coloured. Add the spinach and half the dill. Cook over a high heat until the spinach has wilted and any liquid has evaporated.

Stir in the rice and add 600ml of water, then bring to the boil. Turn the heat down to a very gentle simmer, cover the pan with a tight lid (or some tinfoil and a lid) and cook for 25-30 minutes or until the rice is cooked and the water absorbed. Check and stir after the first 15 minutes and add some more water if needed.

When the rice is cooked, stir in the remaining dill, season well and add the lemon juice to taste.

(Original recipe from BBC Good Food)

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Spinach with Sumac

This simple Syrian side dish has fantastic flavour. We ate it with some spiced fish but it would complement many things. Also great on its own with some plain yoghurt and flatbreads.

Spinach with Sumac (Spanekh wa Sumac) – serves 4

  • 1 small red onion, finely diced
  • oil, for frying
  • 350g baby spinach
  • 1 tbsp sumac
  • a squeeze of lemon

Fry the onion over a very low heat for 20-30 minutes or until softened and almost caramelised. Add the spinach and cook until wilted. Remove from the heat, sprinkle with the sumac, lemon juice, salt and pepper.

(Original recipe from Syria: Recipes from Home by Itab Azzam & Dina Mousawi, Trapeze 2017.)

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Spicy Syrian Potatoes

These spicy Syrian potatoes are really delicious and we’re going to be cooking them with lots of dishes. A great alternative to roast potatoes.

Spicy Syrian Potatoes (Batata Harra) – serves 4

  • 4 potatoes, peeled and cut into 1-2 cm cubes
  • olive oil, for roasting
  • 3 garlic cloves, finely chopped
  • 2 chillies, deseeded and finely chopped
  • a bunch of coriander, chopped
  • 1 tbsp Aleppo pepper

Heat the oven to 200C/400F/Gas 6.

Roast the potatoes with olive oil and salt for about 30 minutes or until nicely browned.

Meanwhile, quickly fry the garlic, chillies and half the coriander. When the potatoes are ready, mix the fried ingredients with the potatoes, ground Aleppo pepper and the rest of the coriander.

(Original recipe from Syria: Recipes from Home by Itab Azzam and Dina Mousawi, Trapeze, 2017.)

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Dill potatoes

We’re always banging on about food waste but can honestly say that at least half the recipes we try, are chosen solely on the basis that they use an ingredient left over from another dish. This is precisely how we came to try this potato dish from Caroline Eden & Eleanor Ford’s beautiful book, Samarkand. Dill is one of the herbs we find most difficult to use up and it’s also one we haven’t had a lot of success growing ourselves. Never again will we shy away from recipes using fresh dill, instead we will look forward to melting potatoes with dill the following day.

Melting Potatoes with Dill – serves 4

  • 50g butter
  • 2 tbsp olive oil
  • 2 onions, sliced
  • 500g waxy potatoes, unpeeled and cut into 1cm slices
  • 3 garlic cloves, finely sliced
  • 1 tsp cracked black peppercorns
  • a small handful of dill fronds, chopped

Heat the butter and oil in a large frying pan and cook the onions very slowly until soft and golden. Add the potato slices and garlic and stir into the buttery onions. Season well with salt and cover with a lid.

Cook the potatoes over a very low heat, stirring occasionally, for about 45 minutes. Stir through the peppercorns and a handful of fresh dill before serving.

(Original recipe from Samarkand by Caroline Eden & Eleanor Ford, Kyle Books, 2016.)

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Turnip & Gruyere Gratin

Turnip (or swede as some of you call it) gets a lot of bad press but we absolutely love it and even more so when cooked with lots of cream and cheese. Jono has declared this his favourite turnip dish and has demanded we cook it again.

Gruyère and turnip gratin – serves 4

  • 700g turnip/swede (the large, orange-fleshed variety)
  • 300ml double cream
  • 1 tbsp dijon mustard
  • 1 clove of garlic, crushed
  • 100g gruyère, grated

Heat the oven to 180C/fan 160C/gas4.

Peel and thinly slice the turnip – a mandolin or food processor works really well for this.

Bring a pan of salted water to the boil then add the turnip and cook for 4 minutes. Drain really well.

Whisk the cream, mustard and garlic together and season. Layer the turnip and mustardy cream alternately and sprinkle in half the cheese. Sprinkle the rest of the cheese over the top.

Bake for 40-50 minutes, or until very tender, browned and bubbling.

(Original recipe by Janine Ratcliffe, Olive Magazine, January 2017)

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Creamed Spinach

This is creamed spinach, not that bizarre idea of serving spinach with runny cream, and it truly is the best accompaniment to a barbecued ribeye steak. Our dinner for two on New Year’s Eve.

Creamed spinach – serves 2

  • 300ml whole milk
  • ½ onion, thinly sliced
  • 1 clove of garlic, bashed
  • 2 bay leaves, torn
  • 500g main crop spinach
  • 50g butter, plus a bit extra
  • 40g plain flour
  • nutmeg, for grating
  • a large handful of coarse white breadcrumbs
  • a large handful of finely grated Cheddar cheese

Heat the oven to 180C/350F/Gas 6.

Pour the milk into a medium-sized saucepan and put over a medium-high heat. Add the onion, garlic and bay leaves and bring to a gentle simmer. Take the pan off the heat and leave to infuse for 15-20 minutes.

Meanwhile, drop the spinach into a large pan of boiling water and cook for 1-2 minutes, until wilted. Drain and cool until you can squeeze the excess liquid out with your hands. Roughly chop and set aside.

Heat a medium-sized saucepan over a medium heat and add the butter. When it starts to bubble, add the flour and cook and stir for 1 minute before pouring in the infused milk (strain it through a sieve first and discard the onion and herbs). Whisk for 1-2 minutes to make a thick white sauce. Season well with salt and pepper and a good grating of nutmeg, then remove from the heat and fold in the chopped spinach. Spoon the mixture into a small ovenproof dish.

Mix the breadcrumbs with the grated cheese and scatter over the dish. Dot with a little butter and bake for 8-10 minutes, or until crisp, golden and bubbling.

(Original recipe from Time by Gill Meller, Quadrille, 2018.)

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Buttered Sprouts with Chestnuts & Bacon

Sprouts are not just for Christmas and indeed should be eaten throughout the frosty months in our opinion. We particularly like this recipe with butter, bacon bits and chestnuts – a sprout-lovers dream!

Buttered sprouts with chestnuts & bacon – serves 8 (easily halved)

  • 1.25kg Brussels sprouts, trimmed
  • 6 rashers streaky smoked bacon cut into bit-sized pieces or cubes of pancetta
  • 200g vacuum-packed chestnuts
  • 50g butter

Bring a large pan of salted water to the boil and tip in the sprouts. Return to the boil and cook for 5 minutes, then drain and run under the cold tap until cold, then drain again.

Heat a large frying pan, add the bacon and gently fry for 10 minutes until crispy. Scoop the bacon out of the pan with a slotted spoon and leave the fat behind, then add the chestnuts and fry over a high heat for about 5 minutes until they have darkened in places, then tip out of the pan.

Put the sprouts into the frying pan with a splash of water, then cover the pan with a lid and finish cooking over a medium heat for about 5 minutes or until just tender. Remove the cover, turn up the heat, then add most of the butter and sauté the sprouts for another 2 minutes. Tip in the bacon and chestnuts, season generously, then serve with the last bit of butter on top.

(Original recipe from BBC Good Food Magazine, December 2009.)

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Mushroom Pullao - Khumbi pullao

A gently spiced rice dish flavoured with mushrooms. The perfect accompaniment to a meat curry.

Mushroom Pullao (Khumbi pullao) – serves 6

  • 450ml long-grain rice (use a jug to measure)
  • 1.2 litres plus 600ml of water
  • 150g mushrooms, sliced into 3mm thick slices
  • 1 small onion, peeled and sliced very thinly
  • 3 tbsp vegetable oil
  • 1 clove of garlic, peeled and finely chopped
  • ½ tsp peeled, finely grated fresh ginger
  • ¼ tsp garam masala
  • 1 tsp salt

Wash the rice in several changes of water, then drain. Put the rice in a bowl with the 1.2 litres of water and leave to soak for 30 minutes, then drain.

Heat the oil in a heavy pot over a medium-high heat. When hot, add the onions and garlic and stir-fry for about 2 minutes or until the onions start to brown at the edges. Add the mushrooms and stir for another 2 minutes, then add the rice, ginger, garam masala and 1 tsp of salt. Turn the heat to medium-low, then stir and sauté the rice for 2 minutes.

Pour in the 600ml of water and bring to a boil. Cover very tightly, turn the heat to very, very low and cook for 25 minutes. Remove from the heat and sit, covered and undisturbed for another 5 minutes.

(Original recipe from Madhur Jaffrey’s Indian Cooking, Barron’s Educational Series, 2002.)

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Akhrote ka raita

We’re sad to say that we’ve finally used up the enormous stash of walnuts we couldn’t resist at a French market. When we got home we thought we’d never get through them. This dish was a fitting end for the last few handfuls and we need to plan another trip. Try this raita with Indian dishes as a refreshing change from the usual cucumber raita.

Yoghurt with walnuts & coriander (Akhrote ka raita) – serves 6

  • 600ml plain yoghurt
  • 2 tbsp finely chopped coriander
  • ½ a fresh hot green chilli, very finely chopped
  • 1 scallion, very finely sliced
  • 65g shelled walnuts, roughly broken into small pieces

Put the yoghurt into a bowl and beat lightly with a fork or whisk until smooth and creamy.

Add the rest of the ingredients plus a good grinding of black pepper and about ½ tsp of salt. Stir to mix.

(Original recipe from Madhur Jaffrey’s Indian Cooking, Barron’s Educational Series, 2002.)

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Cucumber & lamb's lettuce salad

We’ve been eyeing up lots of recipes in Ottolenghi Simple and so far have only made a green salad. As green salads go however it was  pretty good with a great fresh flavour from the herbs and cucumber and an unusual dressing. We served this with some spiced baked salmon but it would be great with loads of dishes.

Cucumber & lamb’s lettuce salad – serves 4

  • 5 baby cucumbers (or 1½ regular cucumbers with the seeds removed)
  • 30g lamb’s lettuce
  • 10g picked mint leaves
  • 10g picked coriander leaves
  • 1 tsp nigella seeds

FOR THE DRESSING

  • 1 tbsp lemon juice
  • 1 small garlic clove, crushed
  • 2cm piece of ginger, finely grated
  • 20g plain yoghurt
  • third tsp flaked sea salt

Make the salad dressing by whisking all of the ingredients together in a small bowl.

Cut the cucumbers into quarters, lengthways. Cut each quarter diagonally into ½ cm slices and put into a large bowl with the lettuce, mint and coriander. Gently mix in the dressing and spread into over a large shallow bowl. Sprinkle with the nigella seeds and serve.

(Original recipe from Ottolenghi Simple by Yotam Ottolenghi, Ebury Press, 2018.)

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Roasted butternut squash & red onion with tahini & za'atar

A divine vegetable dish from Yotam Ottolenghi & Sami Tamimi’s bookJerusalem’ – still one of our absolute favourites. We served this on a platter as a light starter but it would also work really well as a vegetarian/vegan main or as a side with other dishes. There were happy diners at our table!

Wine Suggestion: this worked excellently with Massaya’s le Colombier from the Beqaa Valley in Lebanon, a very Rhône blend with a touch of  Tempranillo which gives it hints of North African / Eastern spices.

Roasted butternut squash & red onion with tahini & za’atar – serves 4

  • 1 large butternut squash, cut into wedges (about 2cm x 6cm)
  • 2 red onions, cut into wedges
  • 50ml olive oil
  • 3½ tbsp light tahini paste
  • 1½ tbsp lemon juice
  • 1 small garlic clove, crushed
  • 30g pine nuts
  • 1 tbsp za’atar
  • 1 tbsp roughly chopped flat-leaf parsley

Preheat your oven to 240C/220C fan/Gas 9.

Put the squash and onion wedges into a large mixing bowl and toss with 3 tbsp of oil, 1 tsp of sea salt flakes and some black pepper. Spread out on a baking sheet with the skin facing down and roast in the oven for 30 to 40 minutes or until the vegetables are cooked through and starting to crisp and brown at the edges, leave to cool.

Make the sauce by putting the tahini into a small bowl with the lemon juice, 2 tbsp of water, the garlic & ¼ tsp of sea salt. Whisk until the sauce is “the consistency of honey”. You may need to add more water or tahini.

Pour the rest of the oil into a small frying pan and warm over a low-medium heat. Add the pine nuts with ½ tsp of sea salt and cook for 2 minutes, stirring, until golden brown. Remove from the heat and pour the nuts and oil into a bowl so that they stop cooking.

Spread the vegetables out on a serving platter and drizzle over the tahini. Sprinkle with the pine nuts and their oil, the za’atar and parsley.

(Original recipe from Jerusalem by Yotam Ottolenghi and Sami Tamimi, Ebury Press, 2012.)

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Pomegranate, cucumber and pistachio yoghurt

We are always on the look out for cooling dips to serve with spicer dishes. This one would be good with any middle eastern-style meal that warrants something cool on the side. Or you could have it on its own with some toasted pittas. Another great recipe from Feasts by Sabrina Ghayour.

Pomegranate, cucumber & pistachio yoghurt – serves 6 to 8

  • 500ml thick Greek yoghurt
  • 1 large banana shallot or 2 small round shallots, finely chopped
  • 1 large cucumber, cut into 1cm dice
  • 150g pomegranate seeds, rinsed to remove the juice
  • 100g pistachio nuts
  • 30g of mint, leaves stripped and roughly chopped
  • toasted pitta bread to serve

Pour the yoghurt into a large bowl and mix in the shallot. Add the cucumber, pomegranate seeds and pistachios (keep some of each to sprinkle over before serving). Add the mint, then fold everything gently through the yoghurt. Season generously with sea salt and black pepper.

To serve drizzle with some good olive oil and scatter over the reserved cucumber, pomegranate seeds and pistachios.

Serve as a dip with toasted pittas or as a cooling side dish.

(Original recipe from Feasts by Sabrina Ghayour, Mitchell Beazley, 2017.)

 

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Green couscous and roasted veg with black garlic and preserved lemon

Black garlic is a revelation and we’ll definitely use it again after this dish – sweet and mellow with lots of flavour but none of the harshness associated with white garlic. This is a great crowd pleaser by Sabrina Ghayour with lots of fresh flavours and bright colours. We served with spicy roast salmon but it would be great with meat dishes too.

Green couscous & roasted veg with black garlic & preserved lemons – serves 6 to 8 as a side

  • 2 courgettes, halved lengthways and sliced into 1cm thick half moons
  • 1 red pepper, cut into 2.5cm squares
  • 1 yellow or green pepper, cut into 2.5cm squares
  • 2 red onions, halved and sliced into 1cm thick slices
  • 300g couscous
  • 6 to 8 preserved lemons, thinly sliced into rounds
  • 1 head of black garlic, cloves thinly sliced

FOR THE HERB OIL:

  • 50g flat parsley, leaves and stems roughly chopped
  • 50g coriander, roughly chopped
  • olive oil

Preheat the oven to its highest setting and line a large baking tray with baking paper.

Put the courgettes, peppers & onions into the baking tray. Drizzle with a good amount of olive oil and season with salt and black pepper. Use your hands to make sure the vegetables are all coated with the oil, then spread them out evenly on the tray. Roast for 15 minutes, or until nicely browned.

Prepare the couscous according to the instructions on the pack, then separate the grains with a fork.

To make the herb oil, use a mini food processor or stick blender to blitz the herbs with enough olive oil to make a smooth herb oil – a few tablespoons. Season generously with salt and then stir the herb oil through the couscous. Finally, stir in the roasted veg, preserved lemons and black garlic. Serve hot or at room temperature.

(Original recipe from Feasts by Sabrina Ghayour, Mitchell Beazley, 2017.)

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Roast pumpkin & fennel with mushrooms

Such a beautiful autumnal side dish. We served this with some grilled pork but it would be nice with roasts or with some potatoes and greens if meat’s not your thing.

Roast pumpkin and fennel with mushrooms – serves 6

  • 2 fennel bulbs, cut into thin slices
  • 1 small pumpkin/squash, peeled and diced
  • 1 clove of garlic, crushed
  • 1 bay leaf
  • 300g portobello or field mushrooms, diced into big chunks
  • butter
  • a few sprigs of tarragon
  • 100ml double cream
  • 1 tsp Dijon

Heat the oven to 200C/Fan 180C/Gas 6.

Toss the fennel and pumpkin/squash with the garlic, bay leaf and some olive oil and plenty of seasoning. Roast for 20-30 minutes or until completely tender.

Meanwhile, fry the mushrooms in butter until any liquid they have released has evaporated.

To serve, heat the cream in a small pot, then stir in the mustard and tarragon. Spoon the squash and fennel mixture onto a platter, toss through the mushrooms, then drizzle with the creamy sauce.

(Original recipe by Matt Tebbutt in BBC Olive Magazine, December 2010.)

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Apple sauce

Apple sauce is so simple but we’re still surprised at how many people buy those expensive jars when even us city dwellers can find free cooking apples at this time of year. Make a batch and freeze until you’re serving some roast pork, pork chops, sausages – or when you have to feed a baby.

Bramley Apple Sauce – serves many

  • 450g cooking apples
  • 1-2 dessertspoons of water
  • 50g caster sugar

Peel and core the apples, then cut into chunks and put into a small saucepan with the sugar and water. Cover the pan with a lid and cook over a low-medium heat until soft and breaking down. A bit of encouragement with a wooden spoon does no harm. When the apples are soft beat the sauce until smooth and serve warm with pork dishes or freeze until needed.

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